My love of frittata comes from my dad. He often cut recipes out of the weeklynewspaper when I was a child. The frittata recipe I grew to know and love came from our local paper and is likely stored away in some forgotten cookbook. It’s a recipe I committed to memory and have adapted and changed over time. It starts with the same basic ingredients: Kielbasa sausage, potatoes, and eggs. The key is high quality, flavorful Kielbasa, which makes Firsthand Foods garlicky, smoky Kielbasa sausage the perfect one for this recipe.
Let’s face it; eggs and potatoes can be quite bland. They need to be combined with other ingredients that will complement them and bring them up a notch. I like to play around with different greens and cheeses added to this recipe. Sautéed kale, spinach, or Swiss chard is a nice addition. Try goat cheese, feta, or Parmesan if you want. This is a recipe that begs to be adapted and changed with the seasons and for individual palates. I love to serve this when having friends over for brunch or when I want an easy weekday dinner. Either way, it’s a crowd pleaser!